muffins

These delightful Raspberry Crumb Muffins are a cross between a very good crumb cake and a delicious muffin!

This muffin recipe has all the characteristics of a very good cake, but with a lovely crumb topping instead of the frosting. Its moist, crumbly and quite able to stand up on it’s own but throw in some fresh raspberries and my goodness…you get a burst of sweetness in every bite.

They make perfect individual sized cakes to pack for those rush and go mornings, but I love savoring these treats with a steaming cup of afternoon tea!

I also love that they’re typically fuss free to bake so you can really whip up some of these sweets on a whim!

You can mix and match different kinds of fruits, whether they’re seasonally fresh or frozen.

I have baked plenty of muffins while my kids were in grade school. It was our absolute favorite Friday evening treat. We’d curl up on the couch with milk and muffins watching our favorite shows on T.V. such as “Fresh Prince of Bel-Air”, “Boy Meets World” and “Family Matters”. It was our special time while waiting for daddy to come home from work. Oh, how I miss those days!

I’ve tweaked this recipe ever so slightly, which is adapted from The Clinton St. Baking Company Cookbook. I’ve substituted the blueberries from the original recipe, for raspberries. I also added some grated lemon zest to both the crumb top mixture and the muffin batter simply for personnel preference.

I find that the lemon zest adds a some extra flavor to the muffins and gives them a little more zing!

Raspberry Crumb Muffins

These delightful Raspberry Crumb Muffins are a cross between a very good crumb cake and a delicious muffin!

Course
Breakfast, Dessert, Snack

Servings10

AuthorMarisa

Ingredients

FOR THE CRUMB MIXTURE

1/2cupall-purpose flour

1/2cupgranulated sugar

a half teaspoon grated lemon zest

1/4tspcinnamon

4tablespoonsunsalted buttercubed

FOR THE MUFFIN MIXTURE

4tablespoonsunsalted buttersoftened

1/2cupgranulated sugar

1/2tspvanilla extract

1large egg

a teaspoon grated lemon zest

1cupall-purpose flour

1/2tspbaking powder

1/4tspbaking soda

1/2cupsour cream

1cupfresh or frozen raspberries

10tablespoonsCrumb Mix

Instructions

In a small bowl, mix together all the CRUMB MIXTURE ingredients by hand or with a food processor, until the mixture resembles coarse crumbs.

Refrigerate the crumb mixture until your ready to use it.

This crumb mixture makes 1 1/2 cups, enough for two batches of muffins.

You can also make it ahead of time. It keeps very well for up to two weeks in the fridge or a month in the freezer

Preheat the oven to 350* F.

Line a muffin pan with 10 paper muffin cups.

Using an electric mixer, cream together the butter, sugar and vanilla.

Add the egg and the lemon zest to the mixture and blend until combined.

Sift the flour, baking powder and baking soda into a bowl.

Mix in 1/4 cup of the sour cream to the butter mixture, then half of the flour mixture and repeat with the rest of the sour cream and flour mixture. Do not over mix!

Gently fold in the raspberries with a rubber spatula until evenly distributed.

Scoop the batter into the muffin cups and top each muffin with 1 tablespoon of the Crumb Mix and a raspberry.

Bake for 25 to 30 minutes, on a middle rack, until a toothpick inserted in the middle of a muffin comes out clean.

Cool and enjoy!

Recipe Notes

These Raspberry Crumb Muffins were adapted from Clinton St. Baking Company Cookbook, a restaurant based in New York. I've substituted the blueberries from the original recipe, for raspberries. I also added some grated lemon zest to both the crumb top mixture and the muffin batter

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No matter what season we are in or what day of the week it is, these banana oatmeal chocolate chip muffins are always a welcome treat. I know, a mouthful right! I did not want to leave any of these yummy key ingredients out. In my opinion they all shine in this recipe, like a well played orchestra! Pairing them all together truly has them singing in harmony.

There is no baking challenge required here and you will find them quite easy to make. With just a few simple steps and with ingredients we usually have on hand, you’ll be well on your way to making these deliciously moist and cake-like muffins for your family.

Consequently, my family simply adores bananas! We literally go through about 2 dozen bananas a week. I kid you not!

Overly ripe bananas, with brown speckled skin, are simply the best for baking so be sure to use really ripe ones as they yield a more intense banana flavor. Whenever I have to many over ripe bananas, I like to freeze them, skin intact, in a resealable freezer bag ready for whenever the baking bug hits. Which is quite often in my case!

I used my mini processor to grind my rolled oats till fine. You can however use them whole for a chewier texture.

Initially, I wanted to use chocolate chunks, however after testing the recipe a few times I settled on mini chocolate chips for an even distribution of chocolate. The heavier chocolate chunks tended to settle mostly at the bottom of the muffin. I did however top the muffins with the bigger chocolate chunks, just before baking to give them a little extra love!

It bears mentioning that sour cream really does lend some extra moistness to these muffins, however, it is interchangeable with plain yogurt and also buttermilk for some extra tang!

Also noteworthy is this really wonderful streusal topping which I slightly tweaked from an older post of Raspberry Crumb Muffins. I added rolled oats for an extra crumbly texture and substituted golden brown sugar for the granulated sugar. It worked out beautifully. And, as an added bonus, this streusal topping can be made in advance and chilled till ready to use. Any leftover topping can be refrigerated for a couple of weeks.

Enjoy these banana oatmeal chocolate chip muffins for breakfast, brunch, potlucks or for just about anytime of the week! I am sure they will soon become a family favorite!

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Hi I'm Marisa! Welcome to my little corner of the web where you'll find delicious foods inspired by my Italian heritage and Canadian upbringing. So kick off your shoes, have a seat and stay awhile... Read More…

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